2. Spoon batter into prepared pudding basin, then, using the back of a wet spoon, smooth top. Layer a sheet of parchment paper and foil together on a work surface then form a 1-inch pleat down the center. Cover basin with layered paper and foil then secure with unwaxed kitchen string. Trim excess foil and paper – make sure it is trimmed short enough so that it does not come in contact with the water, or it may seep into the pudding.

3. Place a trivet or upturned saucer in the base of a large saucepan. Place pudding basin on top then pour in enough boiling water to reach half way up sides of basin. Cover pan with a lid and simmer over low-medium heat for 1 3/4 hours or until a skewer inserted into the pudding comes out clean. Remove pudding from saucepan then remove foil and paper. Stand for 5 minutes before inverting on to a plate. Place jam in a small saucepan and stir over medium heat until liquefied then drizzle over pudding. Serve immediately with custard or thick cream.

Makes 6 servings.

Tips: When greasing your pudding basin, grease with melted butter, refrigerate for 5 minutes, then regrease. This will form a 'crust' on the bowl that will prevent the pudding from sticking and allow for easy removal.

The pleat in the baking paper and foil provides room for the pudding to rise.

It is best to check your pudding every 30 minutes, to make sure there is still sufficient water surrounding it. As an extra reminder, place a 5-cent coin (a coin that is approximately 3/4 of an inch in diameter) in the base of your saucepan. While the water is simmering away the coin will rattle – if the rattling sound stops you will know to check the water level.